Thai 5 min

Thai Green Papaya Som Tam with Crab

Name: Thai Green Papaya Som Tam with Crab
Total time: 5 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 3 cups green papaya, julienned; 2 fresh raw blue crabs, cleaned and cracked (or 4 oz crab meat); 2 medium tomatoes, cut into wedges; 1/2 cup long beans, cut into 2-inch pieces; 4 Thai bird chilies; 3 cloves garlic; 3 tablespoons fish sauce; 3 tablespoons lime juice; 1 tablespoon palm sugar; 2 tablespoons dried shrimp; 1/4 cup roasted peanuts; Sticky rice for serving

seafoodspicydairy-freegluten-freehealthy

Ingredientsfor 2

200

Cal

14g

Protein

22g

Carbs

Fat

13 cups green papaya, julienned
22 fresh raw blue crabs, cleaned and cracked (or 4 oz crab meat)
32 medium tomatoes, cut into wedges
41/2 cup long beans, cut into 2-inch pieces
54 Thai bird chilies
63 cloves garlic
73 tablespoons fish sauce
83 tablespoons lime juice
91 tablespoon palm sugar
102 tablespoons dried shrimp
111/4 cup roasted peanuts
12Sticky rice for serving

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Instructions

1
If using live crabs, prepare them fresh. Pound garlic and chilies in a mortar to a rough paste. Add palm sugar, fish sauce, and lime juice — the sauce should be intensely sour, salty, and spicy.
2
Add long beans to the mortar and lightly bruise. Add dried shrimp and pound once or twice. Add raw crab pieces (or cooked crab meat) and pound gently to crack any remaining shell pieces and release the crab juices into the dressing.
3
Add papaya in batches. Use a combination of pounding and tossing — pound to bruise and release moisture, then toss with a spoon. Add tomatoes and gently crush.
4
Add peanuts and toss briefly. The salad should be dressed assertively with the sauce pooling at the bottom of the mortar. Taste and adjust.
5
Transfer to a serving plate. Serve with sticky rice and grilled chicken. The raw crab version is called 'som tam pu' and is eaten primarily in Northeastern Thailand (Isaan) — the crab juices make the dressing even more complex.